Preparation: A fully ripe coconut is taken, the shell is removed and a hole is made at top of the coconut. Powdered lavan is put through the hole till the water in the coconut rises to the level of the hole. The coconut is then covered by clay-smeared clot in three consecutive layers and dried. This is put into a puta of 10- 15 cow dung cakes. When cool, the charred coconut containing the lavan is powdered